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5
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Cookie Crumble Fruit Parfait Recipe
crumbled shortbread cookies and fruit
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Diet:
Gluten Free
Servings:
24
Calories:
158
kcal
Author:
Lois Carter Crawford
Ingredients
Gluten Free Shortbread Cookie Crumble Ingredients:
¾
cup
turbinado
or granulated sugar
1
cup
butter
3
cups
Bob's Red Mill Gluten Free 1-to-1 Baking Flour
Fruit & Whipped Cream Ingredients:
2
cups
berries
any kind, such as raspberries, blackberries, strawberries, rinsed & sliced if necessary
1
tablespoon
brown sugar
1
cup
Whipped Cream
or 1 small can Redi-Whip Whipped Cream
Instructions
Gluten Free Shortbread Cookie Crumble Directions:
Heat the oven to 350F degrees.
Cream the butter and sugar.
Mix in flour, half a cup at a time, until all the flour is incorporated. The dough will be crumbly, like course meal.
Press dough evenly onto a greased jelly roll sheet pan (cookie sheet).
Bake at 350F degrees for about 20 minutes until beginning to brown.
Cool the cookie and crumble into small pieces.
Sugared Fruit:
Spread the brown sugar evenly over the berries and mix to coat.
To Assemble the Parfait:
Put a little of the sugared berries in a pretty glass.
Add a couple tablespoons of whipped cream.
Top with cookie crumbles.
Repeat all three layers. Serve immediately.
Nutrition
Calories:
158
kcal
|
Carbohydrates:
20
g
|
Protein:
2
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.3
g
|
Cholesterol:
22
mg
|
Sodium:
61
mg
|
Potassium:
15
mg
|
Fiber:
2
g
|
Sugar:
8
g
|
Vitamin A:
259
IU
|
Vitamin C:
0.3
mg
|
Calcium:
17
mg
|
Iron:
1
mg